One of the things I love most about Mexico is its rich culinary tradition.
The many different kinds of mole––negro, amarillo, rojo––which traditionally has over 100 different ingredients. Tlacoyos, tlayoyos, sopes, blue-corn quesadillas––creative variations on cooking masa on a comal. Huanzontles.
The way food brings families together for long, lazy Sunday afternoon comidas.
And, of course, the hot chocolate. Those round slabs of pure, sugary cacao that you melt in water or milk, sometimes with a little added spice.
I’m spending some time the U.S. right now and am missing Mexico, so this recipe for vegan Mexican hot chocolate from the Free People blog put a smile on my face.
Vegans and the lactose intolerant will be happy to know that nearly every place that serves hot chocolate in Mexico has a vegan option; simply ask for chocolate caliente con agua (hot chocolate made with water instead of milk, which is just as good as the dairy variety).
Of course, hot chocolate made with water wasn’t developed specifically for vegans; it’s simply a traditional way of preparing hot chocolate in Mexico. There’s also Champurrado, prepared with corn flour, water or milk, chocolate and spices. Whenever I’ve ordered Champurrado in Oaxaca it’s been prepared with water.
Atole, which is often consumed with tamales for breakfast, is also traditionally made with water.
Click here to get Free People’s recipe.